Stew small fish with carrots and onions. How to stew red fish: four recipes with vegetables from Augusta and one from the chef

Step 1: Prepare the fish.

Before cooking, white fish fillets must be defrosted. To do this, it is best to transfer it from the freezer to the refrigerator in advance, for example, in the evening, or leave it for several hours at room temperature. After defrosting, the fillets are washed under cool running water and excess moisture is removed using disposable towels. Clean fish is cut into small portions, sprinkled with seasonings and salt to taste, and the spices are rubbed with your hands, distributing them evenly. The last step in preparing the fillet is its breading. To do this, pour the flour into a flat dish and roll each piece of fillet in it separately.

Step 2: Fry the fish.

Heat a couple of tablespoons of vegetable oil in a frying pan. Fry the fillet pieces on both sides until golden brown, turning them over with a spatula. Cook the fish over medium heat, about 3-5 minutes
on each side. When the fillets are sufficiently browned, transfer them to disposable paper towels to absorb excess oil.

Step 3: Prepare the vegetables.

While the fried fish is drying, there is time to prepare the vegetables. First of all, peel the carrots; it is most convenient to do this with a special knife. Also don't forget to cut off the ends. Chop the peeled carrots using a special knife. If you don’t have such a tool, then use a regular coarse grater or just cut the carrots into strips. Peel the onion, and then chop each into rings or half rings. Rinse the celery stalk under running water, and then grate it using a fine grater or cut it into very small pieces with a knife.

Step 4: Fry the vegetables.

Heat a frying pan with vegetable oil and place carrots, onions and celery in it. Add spices and bay leaf to taste. Cook over medium heat until the vegetables are soft. If it turns out that the liquid evaporates faster than the vegetables are cooked, then add a little warm water to the frying pan. When the carrots, onions and celery are ready, remove them from the heat and remove the bay leaves.

Step 5: Prepare fried fish with carrots.

Place the mixture of stewed vegetables just removed from the heat onto the bottom of a deep plate. Carefully place the previously fried fillet pieces on them. Cover the top of the fish with the remaining vegetables. Cover the plate and wait a few minutes for the flavors to infuse the dish. After this procedure, the dish is completely ready to be served. The finished dish can also be decorated with washed and finely chopped parsley

Step 6: Serve fried fish with carrots.

Divide the fried fish with carrots into portions from the large plate in which the food was infused.
I serve this dish as a stand-alone lunch or dinner, I just add a little sour cream and offer a few extra slices of bread. Bon appetit! For taste, you can also add a few tablespoons of tomato paste or sauce. This dish will only become tastier if you let it sit for several hours under a closed lid and then reheat it.

When choosing fish, pay attention to the expiration date and appearance of the product. So, for example, if the ice glaze is not smooth and uniform, but loose, then this most likely means that the fish was defrosted and frozen again several times, so it is better to refuse to purchase such a product.

Stewed fish with carrots and onions is a simple and tasty dish. Love fish, but don't like fiddling with bones? Then this recipe using fish fillet is for you. Stewed fish with vegetables is prepared very quickly and simply, but it turns out tasty and tender. Additionally, I usually use pollock fillets. In addition to the fact that it cooks quickly and turns out delicious, pollock is a fairly inexpensive fish, so the dish is also economical. You can serve stewed fish with onions and carrots with mashed potatoes or porridge.

Ingredients

500 gr. frozen or 300-400 gr. fresh fish fillet
1 large onion
2 carrots
150 gr. 15% sour cream
salt, pepper to taste
vegetable oil for frying

Preparation

Thaw the fillet. Cut it into small strips (about 3*6 cm in size).
Peel the onions and carrots.
Cut the onion into small cubes, grate the carrots on a coarse grater
Heat a small amount of vegetable oil in a frying pan. Lightly sauté the onion and add the carrots. Simmer for a couple of minutes until the carrots pale a little.
Add fish. Simmer with vegetables for a few minutes, stirring gently constantly. If you use the fillet after defrosting, it will release a sufficient amount of liquid when frying. If fresh fish, you can add a few tablespoons of water.
Add salt and pepper to taste. To cover with a lid. Simmer the fish and vegetables for 5 minutes over low heat.
Add sour cream. Mix. Cover again and simmer for another 5-10 minutes until done. Be careful not to burn the fish, as the liquid from the sour cream evaporates quickly. When the unnecessary liquid has evaporated, the dish is ready.

Stewed fish with carrots and onions (video recipe)

Bon appetit!

Fish is considered a healthier product than red meat or chicken because it does not harm cholesterol levels and your figure.

This is a dietary product that can be consumed at night without fear - it does not burden the stomach, is quickly absorbed and improves overall health and appearance.

The healthiest way to prepare the product is stewed fish. Here are 15 recipes on how to cook delicious fish stew.

The simplest recipe. It does not require a large number of ingredients, and the necessary composition is always available in the kitchen.

This light and tasty meal goes well with a salad; a side dish will weigh it down, but if you want to make your meal filling, boiled rice is the best choice.

any fish to taste - preferably something small; used in the recipe
fresh mackerel;
onion - 2 pcs.;
carrots - 1-2 pcs.;
non-fragrant oil - for frying;
greens - any;
optional - lemon juice, cheese, mayonnaise, seasonings and spices.

Actions:

Divide the fish into two parts relative to the spine, and cut into pieces if desired. You can leave it whole - in halves.
Rinse, rub with salt and spices, dried ginger and thyme.
Cut onions and carrots into rings (optional).
Heat a frying pan with vegetable oil until smoking.
Fry the onions and carrots until the oil turns orange.
Place the fish in the frying pan. Squeeze the juice of half a lemon onto it.
Cover with a lid and simmer. If the fish does not begin to ooze, be sure to add half a glass of water, otherwise it will not be stewed fish, but fried.

When serving, you can garnish with vegetables or herbs, and also prepare a dressing from sour cream or homemade mayonnaise. Boiled rice is a great addition to your meal!

The multicooker is becoming increasingly popular in Russian kitchens, and it is better suited for preparing healthy food than anything else.

How to stew fish in a slow cooker so that it is tasty and healthy, we tell you in this recipe.

What products are needed:

fish - pollock - 2 pcs.;
2 onions;
carrots - 2 fruits;
bell pepper;
chicken egg;
sour cream - 200 g;
vegetable oil for frying;
salt, spices - at your discretion.

Any fish you prefer will do. The recipe includes pollock because of its low price.

Actions:

Wash the fish and cut into medium-sized pieces.
Cut all vegetables into equal pieces - for example, cubes.
Turn on the “Fry” mode in the multicooker, pour a little oil into the bowl and fry the onion until bronzed.
Add carrots and fry too.
At the end, add the bell pepper and fry for 5 minutes.
Place fish pieces for frying.
Beat the egg, add sour cream to it and beat a little more. Then mix with salt and spices - for example, a mixture of seasonings for fish. If the sauce turns out thick, you can add a little water.
Fill the bowl with the prepared sauce.
Set the multicooker to the “Stew” mode and simmer for 40 minutes.

After cooking, serve pollock in sour cream with a salad of fresh vegetables. You can prepare any side dish - any cereals and pasta, as well as potatoes, can be combined with such tender and juicy fish.

Stunningly delicious fish is obtained when baked in the oven with tomato sauce - such food flies off the table without leaving a trace. The result of the recipe is the opposite of the previous one, although the same composition of the main ingredients is used for preparation. You can prepare completely different dishes from the same products!

What products are needed:

fresh fish - 1 kg, you can take sea and river fish;
2 onions;
carrots - 2 fruits;
garlic - 4-5 cloves;
bell pepper - 1 fruit;
tomato juice - half a liter;
olive oil;
salt and spices.

How to cook fish in the oven:

Cut the onion into cubes. Grind the carrots on a medium grater (if you use a Korean salad grater, it will be more beautiful).
Grind the garlic and bell pepper in a blender.
Heat a frying pan with olive oil.
Fry the onions separately and the carrots separately, then add the carrots to the onions and mix.
Transfer part of the frying to another container, and level the rest in the pan.
Wash the fish and divide into portions. Rub with salt and any seasonings - in this case ground black pepper and ground coriander are used, roll both sides in flour and place the pieces on another, clean frying pan. A little secret - for a more interesting taste, use cornmeal.
Fry the fish pieces for a minute on each side.
Prepare the sauce - mix tomato juice, chopped garlic, bell pepper, dill, cumin, salt and ground black pepper.
Place the fried pieces of fish in a frying pan with onions and carrots. Top with remaining roast. Pour tomato sauce over the dish.
Cook with the lid half-covered for at least 40 minutes.

Let the finished fish cool and put it in the refrigerator for 8-10 hours - then it will be even tastier! Can be served both cold and hot.

One of the best fish and tomato recipes!

How to fry salmon in a frying pan - 6 delicious recipes for fried red fish

The heroine of my story today is salmon fried in a frying pan. We are used to the fact that fish is usually baked and cooked in the oven. But for me, the ease and speed of execution of the dish plays a big role, so I offer recipes for fried fish with a crispy crust, cooked fairly quickly.

The simplest and most affordable option is to fry in butter and roll in flour. Any housewife, even one who is not experienced in cooking, can handle this. In each of my recipes you will find some zest. Let's make red fish in various sauces - creamy, sour cream, fry in batter and original breading.

I warn you - you will have to do a little magic with the sauce, although not for long, I assure you. This recipe contains fish that is delicious on its own, but also the sauce - pay special attention. Try it, and be sure to remember - the sauce will suit any fish, not just salmon. And perhaps also to meat, I sense from experience.

You will need:

Salmon, fillet - 450 gr.
Breadcrumbs - half a glass.
Olive oil - 2 teaspoons.
Butter, unsalted - 1.5 tbsp. spoons.
Garlic - 3 cloves.
Shallot - 1 small.
Sage - 2 tbsp. spoons chopped.
Dry white wine - 1/4 cup.
Condensed milk, sugar-free, low-fat - 3/4 cup.
Salt and black pepper - 1/4 teaspoon each.
Dijon mustard - 1.5 tbsp. spoons.

How to properly fry salmon:

Cut the salmon into fillets. Season with salt and pepper. Heat the oil in a frying pan, add the fish fillet and fry on both sides until golden brown. This will take approximately 5-6 minutes. Make sure that the fillet is ready, i.e. golden on the sides and opaque, cooked through. Place the fried fillet on a plate.
In a small saucepan, heat 1 large tablespoon of butter (low heat). Pass 2 cloves of garlic through a press and place in oil. Leave for about half a minute, the garlic will become transparent. Then add the crackers and mix well. After 1-2 minutes, remove from heat.
Let's make the sauce: in the frying pan in which the salmon was fried, put the remaining oil (half a tablespoon), add chopped shallots, a clove of garlic, and sage. Stir and after a couple of minutes pour in the white wine.
When the sauce boils and becomes a little smaller in volume, add condensed milk and Dijon mustard (if you don’t find mustard, add regular mustard, and you can use cream instead of condensed unsweetened milk). Stir, add salt and pepper. Stirring constantly, wait until the sauce thickens (1-2 minutes). Remove from heat. Taste; if there is not enough mustard, add more.

The fried salmon is ready, I hope you like it and you will say thank you. Place the fish on a serving plate, pour the sauce over it and sprinkle breadcrumbs on top. You can serve potatoes, rice and vegetable salad as a side dish. A quick dish, you must agree, and delicious.

Fried salmon - delicious recipe in soy sauce

The recipe came to us from Japan, where they like to cook noble salmon in soy sauce. By the way, in Korea, honey is added to the recipe, and then you get fish in honey-soy sauce. Traditionally served with rice.

Take:

Red fish – 300 gr.
Sauce – 3 large spoons.
Sugar – 2 tablespoons.
Sunflower oil - spoon.
Sweet white wine - spoon.

How to fry salmon:

Initially, the salmon needs to be fried. Place the steaks in hot oil and fry on both sides.
Remove from the burner and add a glass of hot water. Then carefully drain it.
Pour the sauce, wine, sugar into the pan and return to the heat. The dressing can be mixed in advance.
Cook on one side, flip and continue cooking until the sugar has dissolved.

How to properly fry breaded salmon steak

An extremely common recipe for cooking salmon in a frying pan. The taste of the dish depends on the breading you choose. There are several main types of breading - flour, crackers and semolina. Breading is a great way to preserve the delicious fish juices inside the fillet, and creates a flavorful, crispy crust loved by gourmets around the globe.

The breading is supplemented with various spices to make the dish tastier and more aromatic. By adding different types of seasonings, you diversify the dish and add a unique flavor to ordinary products. This also applies to fried fish. If you want to learn how to fry breaded fish, take a simple basic recipe.

Take:

Red fish steak - 2 pcs. (or prepare portioned fillet pieces).
Juice of half a lemon (soy sauce) - 4 tbsp. l.
Rusks - 0.5 cups.
Salt - to taste.
Seasonings for fish - to taste.
Oil for frying.

How to cook:

Start by preparing the fish. Rinse the steak under running water and dry with paper towels.
Make the marinade - squeeze the juice from half a lemon, brush the steak on both sides and leave on the plate for 15-20 minutes so that the fish is a little saturated with lemon. If you don't like fish with lemon, replace it with soy sauce.
While the salmon is marinating, prepare the breading: mix crackers with seasoning and salt. Take any ready-made seasoning; they are now sold in great abundance in the store. You can add your favorite herbs, such as thyme, dried dill and basil. Ground black pepper is appropriate. The choice of seasonings is entirely a matter of preference.
Heat the frying pan thoroughly and add oil. Carefully coat the steaks in breading, place in a frying pan and fry for 8-10 minutes on each side.

Salmon is good served with mashed potatoes and stewed vegetables.

You can use not only breadcrumbs as a base for breading; flour and semolina will do. The cooking principle is the same.

Salmon steak fried in batter in a frying pan

Crispy and light batter will improve the taste of noble fish. Today I propose to make not a simple batter, but a cheese batter.

Take for batter:

Eggs – a couple of pieces.
Flour - one and a half spoons.
Cheese – 120 gr.
Salt.

Step-by-step preparation:

Divide the fish into portions and marinate first. Any seasoning can be used to make a delicious marinade. Rub the fillet and leave for 10 minutes.
While the salmon is soaking, combine the flour with the eggs and salt. Beat with a mixer.
Grate the cheese into fine crumbs, add to the mixture and stir again.
Dip the fillet in batter and fry until the cheese crust is golden brown.

Salmon fried in cream sauce

Red fish stewed in cream turns out unusually tender and pleasant to the taste. If you want to diversify the sauce, add garlic.

Required:

Fish fillet – 300 gr.
Cream – 200 ml.
Cheese – 50 gr.
Flour - a large spoon.
Lemon – ½ part.
Vegetable oil - 3 tablespoons.
Basil, ground pepper, marjoram, salt.

Frying salmon:

Prepare portions, sprinkle with lemon and put in the refrigerator for a quarter of an hour.
Mix cream with spices and flour in a bowl. Grate the cheese and send it next. Stir thoroughly to break up any lumps.
Heat the oil in a frying pan, add the steaks and fry for 3 minutes on each side.
Pour in the creamy sauce and simmer over low heat for another 5 minutes.

Stewed fish and potatoes

A very quick way to prepare stewed fish from the series when guests are on the doorstep or there is no time for long cooking. At the same time, the fish will turn out tasty, and the potatoes will make it tender and satisfying.

What products:

fish (pollock, mullet, mackerel, pink salmon - any fish will do) - 500 g;
white potatoes - 3 fruits;
2 onions;
greens - a bunch;
vegetable oil;
mayonnaise (preferably homemade) - 4-5 tablespoons
seasonings and salt.

Technology:

Gut the fish, wash and chop into pieces.
Peel the onion and potatoes and cut into rings.
Heat a saucepan, pour in oil.
Place fish pieces and salt.
Place onion rings on top.
Place potato circles in an even layer on the onion.
Apply mayonnaise to potatoes using a silicone brush.
Add half a glass of water.
Simmer under a closed lid over low heat until the potatoes soften.

Serve with herbs and fresh vegetables.

How to cook red fish in a frying pan with sour cream?

How to cook red fish in a frying pan with sour cream recipe? Photo

Cooking red fish in a frying pan is very simple, for example with sour cream. Stewed vegetables are served as a side dish.

Almost every good housewife knows how to cook red fish so that it is juicy and tasty. I will also share one recipe for salmon with sour cream.

For this dish we need: 1 kg of fish, 100 g of sour cream, 20 g of herbs and vegetable oil, salt and seasonings to taste.

Cut into small pieces 2cm wide, pepper, salt, sprinkle with paprika, turmeric, thyme, based on your taste and habit. Place the cooked pieces in a heated frying pan, turn the heat to low, and let them fry until beautifully golden brown.

Prepare a sauce from sour cream, dill and green onions, beat lightly, add a little water or broth (literally a few tablespoons) and pour this mixture over our fish. Simmer for 15 minutes on low heat under the lid.

I recommend - not in a frying pan with sour cream - but in a glass tray - and in the oven.

Coat fillet pieces (or steaks without scales) in the marinade - a couple of tablespoons of vegetable oil, 2-3 pinches of fish seasoning, salt. Let it sit in the refrigerator for an hour.

How to cook delicious cod stew

Cod is a favorite fish for most people due to its soft meat and few bones.

How to stew cod to make it even tastier?

What products are needed:

fish - 2 kg;
breadcrumbs or flour;
salt pepper;
oil for frying.

Your actions:

If the cod is frozen, defrost it completely.
Clean, wash and cut fresh fish into equal pieces.
Prepare the breading - mix with breadcrumbs or flour, salt and pepper.
Roll the fish pieces in breading.
Heat a frying pan and fry the cod on both sides until crusts form.
Place the pieces on a plate.
Clean the pan and put the fish back in again.
Pour in some water and simmer with the lid closed for 20 minutes.

If desired, you can add cream, sour cream, or other sauce at the stewing stage.

At the finish, the meat should be completely white - without pink or red streaks.

Serve with vegetables, potatoes or rice.

How to stew red fish: four recipes with vegetables from Augusta and one from the chef

Hello, my dear cooks!
Today we will talk about the queen of fish - the red fish. It is salted and fried, boiled and stewed, baked, cooked in a frying pan and in a pot. And red fish stewed with vegetables is the most delicious dish you can imagine. - Red fish? - you say indignantly. – It’s very fatty and high in calories!

Yes and no. Like this? The fact is that red fish has an unusual fat; it is full of unsaturated Omega-3 fatty acids. They have the exact opposite effect on the body: they reduce cholesterol, have an anti-inflammatory effect, normalize cellular metabolism and... promote the destruction of fat cells, which is like death for cellulite.

So remember - the calorie content of red fish is a very conditional thing, this product itself helps to burn the calories received with it, so it is - attention, dear ladies! – dietary, especially when steamed and stewed and served with vegetable salad.

I'll include a few of my favorite recipes here today. Let's start with the basics - processing.

Step-by-step preparation of mackerel

Mackerel has a budget price, pleasant taste with a slight bitterness and a variety of dishes that can be prepared from it. We present a recipe for stewed mackerel in sour cream dressing - the result is a tender and juicy dish where fish and vegetable flavors are mixed.

What products are needed:

mackerel - 2 pcs.;
onion - 2 pcs.;
carrots - 2 pcs.;
sour cream of any fat content - 150 g;
salt, pepper - at discretion;
vegetable oil.

Steps to prepare excellent stewed fish in sour cream:

Wash the mackerel, cut off the tails, fins and cut into rings 2-3 cm thick, remove the entrails from each piece, wash again. Rub with salt and spices.
Finely chop the vegetables.
Fry in a frying pan for 1-2 minutes.
Place the mackerel rings there.
Add sour cream, stirring the contents of the pan with a silicone spatula.
Simmer covered for 40 minutes.

It turns out very nutritious, satisfying and juicy.

Pike stewed in a slow cooker

Many people do not take the risk of buying and cooking pike because of the widespread belief about the specific taste of the fish. But pike is one of the most delicious freshwater fish, and in order to avoid the taste of mud in your food, you need to be able to cook it correctly. We explain how to do this using the example of stewed pike in a slow cooker.

What products are needed:

pike - 1 medium;
2 onions;
carrots - 1 fruit;
potatoes - 3 fruits;
mushrooms - preferably champignons - 6 pcs.;
wheat bread - 2 pieces;
garlic - 4 cloves;
half a lemon;
salt, spices;
butter;
vegetable oil.

Cooking in a slow cooker:

Wash and gut the pike. Carefully remove the skin. Cut into small pieces, removing bones.
Grind carrots and onions in a blender or using a vegetable cutter.
Cut the peeled potatoes into small cubes.
Scoop out the crumb from the bread slices and crush in melted butter.
Mix pieces of pike, chopped vegetables and potatoes, bread, salt and spices.
Place the minced meat into the pike skin and use kitchen thread or toothpicks to sew the edges together, forming a whole fish shape.
Grease the multicooker bowl with vegetable oil and place the pike in a circle.
Set the “Bake” mode for 1 hour.
Shortly before being ready, peel the lemon and cut into slices. Place on pike.

It is better to serve stuffed pike with potatoes and vegetables. The result is a kind of roll that you can’t refuse!

Hake fillet with carrots

Hake is not considered a worthy fish - but this is due to the disadvantages of its storage, transportation and sale. If you buy the right fish - a whole carcass, frozen using the blast freezing method, then you will be surprised - this is a delicious and juicy fish that makes an amazing hearty meal!

What products are needed:

hake - 5 whole carcasses;
5 onions;
carrots - 3 fruits;
tomato juice - 3 table. spoons;
salt pepper;
vegetable oil.

Recipe in a frying pan - fish stewed with carrots and onions:

Place the frozen hake in a large saucepan, add water until completely covered and turn on medium heat. Boil for 6-7 minutes after the water boils, turn off the heat and drain the water.
When the fish has cooled, remove the skin, cut off the tails and fins and remove the meat from the bones - you have fillets.
Season the fillet with salt and pepper and place in a frying pan with a thick bottom.
Peel the carrots and chop in a blender or using a grater. Fry in a frying pan for 10-15 minutes. Finally add tomato juice. You can use tomato paste mixed with plain water, and, if possible, the pulp of fresh tomatoes.
Cut the onion into rings and fry separately from the carrots until golden brown.
Spread the onion on the hake fillet in an even layer. Then cover with a layer of carrots and tomatoes.
Add a little water - no more than half a glass - and simmer under the lid for 20 minutes.

This dish can be varied by adding additional layers - herbs, grated celery. You can add grape bite to the pan. It is better to let the finished dish cool and cut into neat portions.

Pairs perfectly with boiled rice and fresh vegetables.

How to stew pollock in a frying pan

Pollock is considered one of the dietary fish species - the healthiest and most valuable sea fish. It fits perfectly into the diet of people who care about their health, and even small children, thanks to its nutritional composition.

A salty and spicy lunch is made from pollock using the following recipe.

What products are needed:

pollock - 3 pcs.;
pickled cucumbers (preferably gherkins) - 1-2 pcs.;
nuts - walnuts, pine or pistachios;
sour cream - 100 g;
salt pepper;
unflavored oil;
a bunch of any greenery.

Preparing stewed fish is very simple:

Grind nuts, gherkins, herbs, sour cream and salt and pepper in a blender.
Cut the cleaned pollock into portions.
Rub the fish with salt and spices and fry in a frying pan for 2 minutes on both sides.
Place the fried pieces in a clean frying pan, pour in the sauce prepared in a blender, and simmer covered for 20-30 minutes.

That's all - the original and tasty dish is ready!

How to deliciously stew red fish in a frying pan

Any housewife can make a quick, simple and very tasty dinner at home with our step-by-step recipe. For this dish we need red fish. The traditional choice is salmon, but you can also take trout, pink salmon, salmon, and chum salmon, in general, whatever you like best.

Ingredients

Salmon fillet – 1 kg;
Cream 20-30% - 1 tbsp.;
Wheat flour – 40 g;
Olive oil – 20-30 ml;
Dried dill – 1 tsp;
Ground black pepper – 1/3 tsp;
Salt - to taste;

How to cook fish stew in a frying pan

First, we need to cut the fish fillet into portioned pieces. From a whole kilogram piece you get about 5-6 slices. Rub each piece with a mixture of butter, salt and pepper.
After 15 minutes, fry each slice in an oiled frying pan, literally 2-3 minutes on each side until golden brown, and remove to a plate.
Fry the flour in a dry hot frying pan and then pour it into a plate.
Now you can pour the cream into the frying pan and warm it up a little over medium heat, and then, while constantly stirring with a whisk, pour in the fried flour, literally a pinch of salt and mix everything until smooth so that there are no lumps.
Pour dry dill into the sauce and lay out fish slices. Simmer the salmon over low heat, covered, for 20 minutes.

Capelin recipe

It is customary to fry capelin, but this fish, stewed with onions and carrots, takes on new colors and looks harmonious on the everyday table.

What products are needed:

capelin - 12-15 pcs.;
bulb;
carrot;
butter - 1 tbsp. l.;
salt pepper;
greenery.

How to cook stewed fish with vegetables:

Defrost the capelin. It is better to defrost in the refrigerator - this way the nutrients will be preserved and fewer microbes will develop. True, this method requires more time than the usual defrosting. If you don't have time, here's another safe way - put the fish in salty cold water for 1.5 hours.
Cut off heads, tails, remove giblets and films.
Cut onions and carrots into rings.
Place capelin in a heated frying pan, close to each other - choose a small frying pan, place onion and carrot rings on top. Sprinkle with salt and spices; a special seasoning for fish is good.
Cut the butter into small pieces and spread over the top layer of carrots and onions.
Pour water, half covering the contents of the pan, and simmer for 20 minutes.
Leave the fish to simmer for a while under the lid.

Can be served with any side dish or vegetables.

Fish stewed in milk with carrots and onions

Milk sauce is a real godsend for hake and pollock, which can be a bit dry. It gives it juiciness and a delicate flavor - the dish literally melts in your mouth. Rice is perfect as a side dish here, and thanks to a little secret it will be crumbly. One more thing - it is important that the milk is fresh, otherwise the sauce will be sour or even curdle.

List of ingredients:

300-400 g pollock fillet;
0.5 sticks of butter;
1 carrot;
1 onion;
1 cup rice;
600-700 ml milk;
salt, pepper to taste.

Recipe with photo:

1. Rinse the rice and soak in cold water for half an hour.

2. Grate the carrots on a coarse grater, chop the onion with a knife, cut the fillet into medium pieces.

3. Place butter in a saucepan and heat well. Pour in the rice, after decanting the water, layer carrots, pieces of pollock and onions.

Add salt and pepper to taste, pour in milk so that it covers the food by 1 cm. Cover with a lid and bring to a boil. Reduce heat to low and simmer for 20-30 minutes.

I recommend preparing fish with vegetables according to all the recipes from today’s episode. Each of them has its own characteristics, and you can easily choose the one you like the most. If you have your own methods and secrets for preparing such a dish, be sure to tell me about them. Also, share your favorite recipes on social networks so that your friends can also pamper their loved ones with delicious fish. Be sure to come visit me - many more culinary discoveries and delicacies await you. See you!

Today we have an amazing dish waiting for you - stewed red fish. It turns out that red fish in this “unusual” design is very tasty, in my opinion, tender and very healthy. And the ease of preparation, I hope, will pleasantly surprise you.

Follow me, dear readers, in preparing this dish, and you will soon be able to see that stewed red fish is a very tasty dish and it is beautiful to look at.

Recipe - red fish dish ingredients:

400 g red fish (piece)
2 tablespoons olive oil
4 pinches of salt

That's all! Imagine.

Cooking red fish stew

Wash the fish, remove the scales with a knife, rinse well again and let the water drain completely. After this, cut off the tail and fins.

Stewed carp with onions

Carp is delicious in any form, but out of habit, many housewives simply fry it, but you can diversify the table and refresh it with stewed fish with vegetables!

What products are needed:

carp - 1 pc.;
onion - 4 heads;
flour - 2-3 tbsp. l.;
vegetable oil;
3% table vinegar - 5-6 tbsp. l.;
salt, sugar and seasonings - ground cloves, bay leaves and black pepper are great.

Your actions:

Clean the carp, remove the insides - if there is caviar in it, don’t throw it away, you can make wonderful cutlets - wash and cut into portions.
Rub the fish with salt and black pepper, roll in flour and fry on both sides until crusty.
Cut the onion into rings and fry in a separate pan until caramelized. Place part of the onion in a saucepan or saucepan, add ground cloves, bay leaf, pepper, vinegar and mix thoroughly.
Place the pieces of fish in the same saucepan and cover with the second half of the onion. Pour a little water and simmer over low heat until fully cooked.
When serving, decorate the fish with herbs.

How to simply simmer cod in a frying pan

Cooking cod is a pleasure. This fish is very easy to process and does not require much time to cook. So recipes with it can be safely classified as “quickly cooked”.

Today we chose a very simple, but very original dinner option of cod with vegetables. The main trick here is that we will stew the fish slices between layers of sautéed vegetables so that the cod is soaked in this aromatic juice.

Cut 1 kg of cod fillet into portions, add salt, roll in flour and fry over high heat until golden brown.
Let's prepare the vegetables. Chop 4 onions into small cubes, chop 2 large carrots on a medium grater, cut 2 tomatoes into cubes. In hot oil, first fry the onion until golden, then add the carrots, tomatoes and sauté over medium heat, covered, for about 10 minutes, stirring occasionally. Salt and pepper to taste.
We take half of the vegetables out of the pan, and lay the fish on top of the rest, which we cover with the other half of the frying. Season with 50-100 g of melted butter and simmer under the lid over low heat for 20 minutes.

Pink salmon dish

Many people consider pink salmon to be a bit dry, but if you stew it properly, you will get a tender and juicy dish that you won’t be able to tear yourself away from.

What products are needed:

pink salmon - 1 kg;
onion - 2 heads;
wheat flour;
mayonnaise;
vegetable oil;
salt pepper.

Your actions:

Peel the pink salmon from scales and remove the giblets - it is easier to do this while it is frozen.
When the fish is defrosted, cut into pieces of any desired shape and size.
Mix salt and pepper with flour.
Dredge each piece of fish in flour.
Fry fish steaks in a frying pan with vegetable oil until crispy.
Peel the onion and chop into rings.
Fry in a separate frying pan until caramel-colored and add 3 tablespoons of mayonnaise, stir and let simmer a little.
Place the fish.
Simmer the fish for 10 minutes, pouring onion and mayonnaise sauce over it.

Serve with boiled potatoes and fresh herbs.

Salmon stewed in cream

Salmon is a delicious fish. Try cooking it in a creamy sauce - this recipe will certainly please lovers of fish and cream.

What products are needed:

salmon - 0.5 kg fillet;
a bag of any frozen vegetables;
cream - 200 ml;
butter - 1 tbsp. l.;
flour - 1-2 spoons;
olive oil - 1.5 tbsp. l.;
lemon - 0.5 pcs.;
fresh herbs;
salt, spices.

Your actions:

Defrost the salmon.
Fry the vegetables in a frying pan with a little oil.
Melt the butter in a saucepan, add flour and cream little by little and cook for 5 minutes. The sauce is ready.
Remove moisture from salmon using a towel and fry in olive oil on both sides.
Add cream sauce, herbs, salt and spices to the fish. Simmer for 10 minutes.
On a large dish, place vegetables on one side and pieces of salmon in cream sauce on the other.

Simple and very tasty.

Stewed trout in pots

Cooking food in a pot has a lot of advantages - no oil is needed, the dish retains all the tastes and aromas, nutrients, healthy heat treatment.

What products are needed:

trout - whole fish;
garlic - 2-3 cloves;
tomatoes - 2 pcs.;
hard cheese - 100 g;
olives or black olives - 50 g;
salt.

Your actions:

Gut the trout, clean and wash.
Remove meat from bones and cut into medium-sized cubes.
Place fish in pots. Sprinkle with salt and, if desired, spices or herbs.
Cut the tomatoes into rings and place 1 ring on top of the fish.
Cut the garlic into thin layers and place on top of the tomatoes.
Cut the olives into halves or quarters and place in pots.
Grate the cheese and sprinkle over the “cake”. If desired, you can add sour cream or cream - it will be softer and juicier.
Place in the oven and bake for 25 minutes.

Cooked in spicy sauce

Fish stewed in spicy sauce has a name - “Hraime”. This recipe comes from Jewish culture and has gained great popularity due to the excellent combination of ingredients and the tart taste of the peppers.

How to cook spicy fish in tomato with vegetables is below.

What products are needed:

fish - any white fish; for example, perch, 0.5 kg;
tomatoes - 6 pcs.;
tomato paste - 2 tablespoons;
sweet pepper - 1 pc.;
whole hot chili pepper - 1 pc.;
bulb;
garlic - 3 cloves;
vegetable oil;
salt pepper;
seasonings - cumin and cumin;
a bunch of fresh herbs.

Your actions:

It's best to start by making hot sauce. To do this, peel and cut the tomatoes, sweet peppers and onions into equal cubes. Place in a saucepan or saucepan.
Add spices to them - cumin, cumin and black pepper, and chopped chili pepper.
Add 2 tablespoons of vegetable oil, grated garlic, and half a glass of water to the sauce. Salt and pepper to taste.
Simmer the sauce over medium heat for 5-10 minutes. Place tomato paste in a saucepan.
Clean the fish, gut it, wash it and chop it into neat pieces.
Add the fish to the sauce and simmer for another 10 minutes.

If you let the dish cool and sit, it will taste even better. Serve the finished khraime with fresh herbs. The spiciness and juiciness of this dish will not leave anyone indifferent.

Fish stewed with onions and carrots in tomato sauce is healthy and incredibly appetizing. This culinary composition has a rich taste and excellent aroma. Tomato sauce, soaking the fish, makes it incredibly juicy, tender and piquant at the same time. It crumbles and literally melts in your mouth, separating perfectly from the seeds. Onions and carrots allow this delicacy to be very nutritious and satisfying. The attractiveness of the proposed recipe is that it can be used to prepare a wide variety of fish: perch, pollock, mackerel, hake, pike perch, pangasius. At the same time, nothing complicated awaits you in the process of preparing a tasty and aromatic dish.

Cooking time – 45 minutes.

Number of servings – 3.

How to stew red fish

Combine white fish in a frying pan with vegetables and tomato sauce, season and simmer for a long time over low heat. The dish is Georgian, often prepared from mullet, but here we have it.

700-800 g pollock (headless, gutted)

500 g sweet pepper

400-500 g tomatoes
2 large onions
6-7 cloves of garlic
salt and ground pepper - to taste (chili can be used)
allspice peas – 10-15 pcs.
2-3 bay leaves
1 lemon
2 tbsp. spoons of tomato paste
2 teaspoons ready-made seasoning for fish
1-1.5 teaspoons of ready-made seasoning for fish
dill, cilantro, parsley
1-2 tbsp. spoons of vegetable oil

Pink salmon with sour cream and onions

A simple cooking method and an excellent result: tender, juicy, very tasty fish. If you rarely eat pink salmon, you shouldn’t, it’s good and simple.

700-800 g thawed pink salmon without head
a glass or two of milk
3 medium onions
1-2 carrots
180-200 g sour cream (15% fat) (or mayonnaise)
0.5-1 teaspoon ground paprika
1 teaspoon fish seasoning
salt and ground pepper - as needed
4-6 tbsp. tablespoons vegetable oil
half a glass of water
3-5 tbsp. tablespoons flour for breading

Fish with onions in milk

This is a simple but interesting recipe: fry white fish, pour boiling milk along with sautéed onions. And soon we serve juicy, delicious fish.

800-900 g navaga (another white fish)
450-550 g onion
1 teaspoon fish seasoning
0.5-1 teaspoon hops-suneli
salt and pepper to taste
3-5 tbsp. tablespoons flour for breading
300 ml milk
1-2 bay leaves
vegetable oil for frying

Sea bass stewed in sour cream

A recipe that you should definitely try: both because the fish is wonderfully tasty and because it is extremely simple to prepare.

frozen sea bass – 750-800 g
200 g sour cream (15-20%)
2 teaspoons prepared mustard
1 large onion
1 carrot
salt, ground pepper
some chopped greens
2 tbsp. spoons of vegetable oil

Libyan fish stew

Any white fish is suitable for this recipe. The main thing in the dish is a thick tomato sauce, rich in spices, in which the fish is stewed, imbued with aromas.

600-700 g white fish
1-2 tbsp. spoons of lemon juice
2 medium sized onions
2-3 cloves of garlic
80-100 g celery root or 2-3 petioles
300-400 g tomatoes
1 large bell pepper or 2 smaller ones
salt and ground pepper
2 teaspoons sugar
bunch of cilantro (can be dried)
a couple of pinches of ground spices: cardamom, turmeric, coriander
1-2 pinches of ground cumin and ground cloves
2-3 tbsp. spoons of olive oil

Fish with vegetable sauce

Wonderful fish, tender and juicy, soft and very tasty. What makes it like this is the sauce, for which we chop all the vegetables. We cook from tilapia, but it can.

600-700 g fish fillet
1-2 carrots
2-3 tomatoes
1 large onion
bunch of parsley
1 teaspoon Provençal herbs
0.5 teaspoon marjoram
1 teaspoon paprika
1.5-2 tbsp. spoons of tomato paste
1.5-2 teaspoons sugar
salt, pepper
2-4 tbsp. spoons of flour
2-3 tbsp. spoons of vegetable oil

Pollock in creamy egg sauce

The pollock turns out juicy and soft, and the sauce is very good. This is also a simple recipe for an inexpensive and very tasty dish.

pollock carcasses – 1.2 kg
150-170 g onion
150-170 g carrots
4 hard-boiled eggs
30 g butter
120-140 ml 20% cream
salt pepper
2-3 bay leaves

Pollock stewed with vegetables in cream

Pollock pieces soaked in vegetable juice and cream acquire juiciness, tenderness and great taste. And the fish is cheap, and the recipe is...

1-1.1 kg pollock (gutted carcasses without heads)
1 large onion
1-2 carrots
1-2 celery stalks (optional)
250-300 ml cream 20%
salt, mixture of 3-5 peppers
1 teaspoon fish seasoning (optional)
1 tbsp. spoon of lemon juice
2-3 tbsp. spoons of vegetable oil

Fish stew in lemon cream sauce

Delicate fish with excellent taste. We can prepare a stew from almost any fish, white or red - and any will delight us with its taste. Even cheap.

1 kg gutted pollock (any white or red fish)
250 ml fish stock
150-200 ml dry white wine
120-150 ml cream from 20% fat content
200 g thick sour cream
1 lemon
80-90 g shallots (or red, regular onions)
30-40 g butter
salt pepper

Ingredients

To make an appetizing fish stewed in a frying pan, you will need a set of extremely simple ingredients that are accessible to every housewife. Here is the list:

carrots – 1 pc.;
hake (or other fish) – 400 g;
greens – 1 bunch;
onion – 2 heads;
flour – 5 tbsp. l.;
bay leaf – 2 pcs.;
tomato paste – 70 g;
Provençal herbs – ½ tsp;
allspice and salt - to taste;
vegetable oil - for frying.

How to cook fish stewed with onions and carrots in tomato paste

The essence of preparing such a dish should not cause difficulties even for novice cooks, since everything here is done simply and quickly enough. No special fuss is expected here.

The first step is to fish. At room temperature it will need to be defrosted. So it is better to remove it from the freezer in advance. The carcass must be washed and the scales removed. Be sure to remove the insides. You also need to cut off the fins.

The fish is thoroughly washed again in running water. It should be blotted with paper napkins or towels. Then the prepared carcass is cut into portioned pieces.

Next, take a deep bowl. Flour is poured into it. It will need to be mixed with salt, which is recommended to be added in accordance with your own culinary preferences. The dry mixture is diluted with Provencal herbs. One by one, each piece of fish should be thoroughly coated in the resulting breading.

Heat vegetable oil in a frying pan. When it warms up well, you will need to dip the pieces of fish into it. It must be fried until an appetizing golden brown crust forms on each side.

On a note! To fry hake or any other fish according to the proposed recipe, it is recommended to use refined oil. This will avoid the appearance of an unpleasant odor.

The fried hake pieces are transferred to a deep pan, after which you can start preparing the vegetables. The onions must be peeled and cut into small cubes. The carrots are also peeled and coarsely grated.

A mixture of grated carrots and chopped onions should be fried in a frying pan.

The frying is laid out with the fish. The preparation is flavored with Provençal herbs and pepper. Everything should be salted to taste.

Tomato paste is diluted with hot water.

This marinade should be poured over the hake. Bay leaves, previously finely broken by hand, are sent into a container with vegetables and fish. The resulting mixture is placed on moderate heat. After the spicy tomato dressing boils, reduce the heat to low. You need to simmer the fish for a quarter of an hour.

You can garnish this simple delicacy with rice, potatoes, and pasta. It turns out simply amazing! The main thing is not to forget to decorate the finished dish with fresh herbs.

Video recipe

With the help of a video recipe, the process of preparing this culinary composition will be easier:

Dear friends, alas, I cannot consider myself one of those people for whom my mother, as a child, prepared such a dish as fish with carrots and onions in tomato. I learned about this wonderful thing relatively recently, but the delicious fish in tomato sauce with vegetables has already become a favorite among all members of my family. To most of you, this recipe is known as fish in tomato marinade; it could often be found in Soviet canteens, in pioneer camps, and sanatoriums.

I can’t say that stewed fish with carrots and onions in tomato is a simple recipe. The whole process takes a little time, because you need to cook both onions and carrots, then fry the fish itself, and then bake everything together in the oven. But this fish in tomato sauce with vegetables turns out so tasty that the cooking time flies by very quickly.

Ingredients:

1 kg sea bass fillet (hake, pollock, catfish)
2 eggs
3-4 tbsp. flour
200 gr. carrots
150 grams of onion
2 tbsp. tomato paste
salt and pepper

* the weight of defrosted fish without ice is indicated

The recipes are the best

Most lovely

1 kg of cut red fish (best pink salmon or salmon)
half a cup of flour
half a glass of vegetable oil
a couple of carrots
2 onions
50 g tomato paste
half a teaspoon of sugar
allspice
Bay leaf

Roll portioned pieces in flour and fry a little (until half cooked) in oil.

Now sauté the onions and carrots. Dilute tomato paste in a glass of water with salt and sugar and mix with vegetables, add fried flour (a tablespoon), bay leaf and pepper. Simmer for 10 minutes. Then put the fish on top and simmer for 10 minutes under the lid.

All. Healthy and tasty salmon (or pink salmon) in tomato, with carrots and onions is ready.

By the way! I roll the fish in flour before frying, but professionals do not advise doing this. They say that without flour, properly fried it does not lose its shape and retains its juiciness.

The most satisfying

800 g pink salmon or salmon fillet
5 potatoes
a couple of onions and a couple of carrots
lemon
a couple of tomatoes
3 tbsp. l. flour
parsley (greens)
vegetable oil

Peel the potatoes, cook, lightly add salt. Salt the pink salmon, roll in flour, and fry. Fry the onion cut into rings with carrots, chopped into strips. Add tomato slices, half a lemon cut into slices, 100 g of water. Simmer for 5 minutes.

Cut the potatoes into slices, mix with vegetables, place in a frying pan, and place pieces of fish on top. Simmer for 10 minutes. Place our pink salmon with vegetables and potatoes on plates, garnish with herbs and lemon slices.

Most modern

I think that almost each of you, dear housewives, has a multicooker at home. The food in it is delicious, and also dietary, because... We don't fry and use little oil. Let's cook chum salmon in a slow cooker.

500 g chum salmon fillet
100 g sour cream
bulb
2 tomatoes
one bell pepper
½ tablespoon mustard
some hard cheese
salt

Cut the chum salmon into pieces and add salt. We cut the vegetables: tomatoes into slices, onions and peppers into half rings, three carrots on a coarse grater. Grind sour cream with mustard.

Place in a greased bowl: a layer of fish, pour over sour cream and mustard sauce, a layer of onions and carrots, a layer of tomatoes, then again in the same order. Spread sauce on top and sprinkle with grated hard cheese.

Cooking time 40 min. in the “Baking” (“Frying”) mode.

The hottest

Have you ever eaten Armenian red fish? You'll lick your fingers, won't you? Let's cook it ourselves. We will need:

half a kilo of red fish
1 large onion
250 g potatoes
1 pickled cucumber
half a glass of cream
1 tsp each butter and tomato paste
crushed nuts
tarragon
red pepper and salt
green onions for garnishing the dish

Place red fish cut into pieces and onions fried in butter in a pot, pepper and add large slices of peeled potatoes. Simmer in the oven with a little water. As soon as the potatoes become soft, add tomato paste, cucumber, nuts, tarragon, salt and pour cream. Cover the pot with a lid and place in the oven for another 10 minutes.

Sprinkle the finished dish with green onions.

And finally, a recipe from the chef.

The most professional

That's all for today, dear ladies. I say goodbye to you and wish you bon appetit! Don't forget to subscribe for updates and recommend the blog to your friends.